Vegan Cookbooks

The Changing Seasons Macrobiotic Cookbook

18be3440b0d27e6338bdd3686b5505f7By Aveline Kushi and Wendy Esko
1st edition, 265 pages, 8-1/2 x 11 softcover, ISBN 0-89529-232-7, 1985, (revised and reprinted, 2003)

The late Ms. Kushi was the grandmother of Japanese-American macrobiotic cuisine, having brought her lifelong knowledge of Japanese cooking (especially macrobiotics) to the U.S. in the 1960s, with her husband, Michio. Wendy Esko, another early macrobiotic cook, was Aveline’s co-author in many books about cooking and preparing macro food for all needs and seasons. The two ladies had a wealth of knowledge between them that fills this book to overflowing!

Besides eschewing animal foods and animal products (even honey), one of the underlying principles of macrobiotics is to eat according to the season. The theory is that your body changes to adjust to each season and to be in harmony with this change, your food should change, too. The Changing Seasons includes a glossary of terms — cooking utensils and foods — a wide variety of recipes and menu plans for all seasons, to help the beginner jump right into macrobiotic eating. You can choose your favorites later, as your experience develops.

American Macrobiotic Cuisine – a macrobiotic celebration of America’s ethnic cooking

5170A3BTEVLBy Meredith McCarty —
110 pages, 8.5 x 11 soft cover, 1996, ISBN 0-89529-711-6, $12.95 retail, available used

Meredith McCarty is one of the earliest modern American cooks and cookbook authors on macrobiotics (dairy-free vegan cuisine). In the 1970s, Ms. McCarty used macrobiotic eating and living to cure herself of a feeling of malaise and exhaustion and then turned her first-hand knowledge into three cookbooks. In this one, she explores treating traditional American food from a macrobiotic point-of-view. This can be tricky, since so many of our national dishes are meat based and the challenge of creating a non-animal-food version could lead to disaster in the hands of lesser-skilled cook. Included is a protein chart comparing plant-based foods’ values to animal foods. It is eye-opening. For instance, per 100 grams of edible portion, lentils have 24.7 grams; pinto beans, 22.9, while cheddar cheese has 25 grams and one eggs has 12.9!

Sweet and Natural – more than 120 naturally sweet and Dairy-Free Desserts

51098PGHHPLBy Meredith McCarty —
260 pages, hard cover, ISBN 0-312-20029-3, 1999, St. Martin’s Press, $29.95 new

This is Meredith’s dessert book, published in 1999 and is still available new and used. It includes a section on the nutritional analysis of the recipes, dairy alternatives, edible flowers and appliances, cookware & supplies. It is a nearly exhaustive tome of cooking and nutritional tips. For up-to-date information from this early macro cooking expert, please visit her website, shown above.


Love, Eric – Delicious Vegan Macrobiotic Desserts

love-eric-revised-the-front-cover-e1453242326507by Chef Eric Lechasseur –
94 pages, soft cover, ISBN 0-9772937-0-X, 2005; $27.95 new

Eric’s cooking in general is skillful and fabulous, using fresh, natural ingredients, following macrobiotic principles (completely vegan) and his desserts are a breath of fresh air in healthy eating!

Chef Eric has been a professional chef since 1985. He holds a professional Cooking Diploma from Quebec, Canada and has completed training in France and Japan. Besides executive chef duties at Club Med, Eric has been a private chef to many famous clients, including Madonna. Eric has developed a unique vegan Asian-French cuisine that is healthy and delicious.  The recipes are arranged first by season and then with a “Treats for all Seasons” section. Desserts include Tiramisu, French Canadian Maple Pie and Blueberry Pine Nut Pie. Eric and his wife, Sanae, own a macrobiotic restaurant in Venice, CA, Seed that serves their cuisine daily.

The Hip Chick’s Guide to Macrobiotics –

a Philosophy for Achieving a Radiant Mind and Fabulous Body

{C485C09D-9D3F-466B-94B5-0BDA5C75BBCE}Img400By Jessica Porter –
298 pages, soft cover, ISBN 1-58333-205-7, 2004, $16.95 new, also available used

Jessica Porter brings humor and a compassionate flippancy to the field of vegan/macrobiotic eating and modern living. Her book is more than a cookbook, as it covers the macrobiotic philosophy and it does so with a relaxed and balanced approach. She has intelligent information about caffeine and she states that she avoids poo-poohing eating meat because enough bashing has already been done in that regard and she tries to have a grateful attitude about whatever she eats and that ultimately becomes her. This balanced approach helps to make Jessica’s book very inviting and fun to read. Once you reach the point of trying out some of the recipes, you will already have absorbed much of the thinking behind macrobiotics — unless you are already convinced and read her book for added information and enjoyment!

The Real Food Daily Cookbook

9781580086189By Ann Gentry –
232 pages, soft cover, ISBN 978-1-58008-618-9, 2005, $24.95 new, also available used

With three bustling restaurants located throughout the Los Angeles area, Real Food Daily boasts a loyal clientele of ravenous vegetarian diners and health-conscious celebrities, trendsetting young hipsters and members of Southern California’s culinary community at large. After 10 successful years as a cherished destination for lovers of delicious and naturally wholesome cuisine, this eclectic hot spot continues to thrive under the stewardship of its pioneering founder, Ann Gentry, who raises the standards and expectations of nutritious, meat-free cooking through her unique brand of California cuisine. In THE REAL FOOD DAILY COOKBOOK, you’ll find recipes for 150 of the restaurants’ most popular dishes, such as Lentil-Walnut P?¢t?©; Country-Style Miso Soup; Tuscan Bean Salad with Herb Vinaigrette; Southern-Style Skillet Cornbread; Tofu Quiche with Leeks and Asparagus; Acorn Squash Stuffed with Sweet Rice, Currants, and Vegetables; and Coconut Cream Pie with Chocolate Sauce. After years of getting floods of recipe requests from her loyal customers, Ann is delivering in full force, not only to her patient fans, but to everyone who yearns for delicious, healthful, real food in their daily lives.

Vegan Family Meals

51ljl4fhWfL._SX258_BO1,204,203,200_By Ann Gentry
258 pages, hard cover, ISBN 13: 978-1-4494-0237-2, 2011, $25 new

Everyone fortunate enough to have been in Los Angeles and eaten at one of the locations of Real Food Daily knows that Ann Gentry has a real magic touch when it comes to making a restaurant completely animal-product free, macrobiotic, even — but still delicious and memorable. Now, RFD has two new locations, one in Pasadena and the other at LAX! No more concessions to airplane food for vegans and macros! You can take it with you!

But beyond having Ann’s great food at her restaurants, with her cook books, you can bring her genius home with you and recreate some of the incredible dishes Ann is famous for. Sweet Mustard Tempeh and Baked Kale Chips are two I have earmarked for future use from the second book. The RFD Cookbook includes desserts just like in the case at the stores and the Tofu Reuben, Jasmine Rice and Butternut Squash Soup are all represented.

Greens & Grains on the Deep Blue Sea

9780757002878-usBy Sandy Pukel ( and Mark Hanna
137 pages, soft cover, ISBN 0-7570-0287-0, 2007, $16.95 new

Sandy Pukel has been an active macrobiotic cooking expert and food store owner since the early 1970s. He is a vegan fixture in South Florida and has a tremendously extensive background. This book is the direct outcome of Sandy’s latest adventure, Holistic Holiday at Sea, a holistic Caribbean cruise featuring delicious vegetarian foods and an education program that includes yoga, Pilates, macrobiotics, meditation, cooking classes, and much more.

Mark Hanna is a skilled and experienced macrobiotic and vegan chef, beginning his macrobiotic training in 1978. Besides cooking at many events worldwide, Mark oversaw the kitchen operations at Larry Cooper’s popular annualHealth Classic in Southern California for many years. Mark is adept at bringing a fresh taste to standard dishes, making them luxurious without heavy sauces or animal fat of any kind! This cookbook is a welcome addition to any vegan/macrobiotic library and after using it for a few weeks, it might even become a “must have”.

Japanese Foods That Heal

Using Traditional Japanese Ingredients To Promote Health, Longevity and Well-Being

By John & Jan Belleme
9.75” x 6.75” 224 pages, softcover
Includes 125 recipes
Tuttle Publishing, 2007

“In Japan, there is an ancient saying – ‘Food is the key to health.’” From the back cover


By Michael Leppert

As one is exposed to the folk medicine wisdom of Japan, and practices with this wisdom, it very quickly becomes apparent that they are light-years ahead of the West in their knowledge and practice of natural remedies and fortifying foods. In Japanese Foods That Heal, the Bellemes bring you a tremendous amount of such information in a short space – 224 pages, including the Glossary and Recipe Index.

John Belleme was a research biologist and for over 25 years has applied his knowledge of medical research to Japanese traditional foods. His writing is not science-terminology-heavy, however. This is an enlightening and entertaining reference book for Japanese natural health practices and it is packed with helpful knowledge, written in a clear, knowledgeable and friendly tone. Here is a partial list of the contents: Miso, Toasted Sesame Oil, Shoyu, Tamari, Amazake, Kuzu, Shitake, Umeboshi, Mochi, Seitan and Sea Vegetables.

The Bellemes go into valuable detail about how these ingredients are made, historically and today, if there is a difference, and what the ingredients are used for. They include recipes for the cooking items and what health value each one imparts. Anyone who is interested in knowing about the tremendous health and wellness knowledge of the Japanese needs this book.

Other enticing titles by the Bellemes: Culinary Treasures of Japan; Cooking With Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring—the Real Taste of Japan; and The Miso Book. MjL

The Ayurvedic Vegan Kitchen: Finding Harmony Through Food
By Talya Lutzger

Talya is based in Santa Cruz, CA, where she runs Ayurvedic Vegan classes, yoga classes and cleanse programs. Talya teaches you how to discover Ayurvedic energy in everyday vegan foods.

Talya’s Kitchen Website

Talya has another book, Guiltless Indulgence, for the vegan sweet tooth.

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